![]() ![]() ![]() That is a LOT of caramelisation my friends!Īnd it all layers up those flavours into a decadent, savoury treat.Īfter dredging through my cookbook collection, I decided to use pork shoulder for my pork pie filling. Juices may bubble out of the hole in the top (more about that in a mo) leaving a caramelised top.Īnd the best bit, the base becomes almost crispy with caramelisation. The rest was returned to the warm bowl, covered with a clean tea towel and kept away from drafts.Īs pork pie pastry bakes, it caramelises into a deep golden brown. Once the dough had been made, I cut off a section to work with. To help this on a cold winters morning, I popped my mixing bowl of flour into the oven (preheated to 180) for 5 minutes, until it read 22☌ on my digital thermometer. You need to keep the pastry dough warm whilst working it, so it remains pliable. It is a dense, buttery pastry and is made by mixing melted lard and hot water into warm flour.ĭoesn’t sound terribly appetising I’ll grant you, but the end result is just magnificent. However, it is fun pastry to work with and tastes so delicious. Probably because it does take a little more time, and planning, than regular shortcrust pastry. Hot Water Crust Pastry is not a commonly used recipe in British kitchens these days. Let’s dive into each of those yummy elements… There are three components to a good pork pie: So I worked through them all and devised the recipe below. So I devoured my collection of vintage cookbooks for inspiration. This is the first time I’ve made pork pies, and I wanted to make them the old fashioned way. In warmer weather, it would be advised to use an ice pack or two to keep them cool.īut in the winter months, they will fair very well in a regular lunch box. They are a robust little pie and travel exceptionally well. Nowadays they are often served with salads, Branston pickle and perhaps a pickled onion or two.īut I’m quite sure that historically they would have been served alone as an on-the-go lunch food. ![]() Pork pies are a classic British lunch food. However nowadays, when I happily pay more for meat that I know has lived a life my farmer Dad would’ve been proud of, I have found a whole new world of deliciousness! Cheap processed meat products are 100% not worth the saving. And cheap pork pies are beyond gross.Īlong with cheap sellotape, cheap bin bags and cheap aluminium foil. Mostly because my younger self only bought very cheap food. I’ll admit I didn’t eat these things for y-e-a-r-s. It’s worth noting you’ll need to make them the day before you want to eat them, as they need to cool overnight in the fridge. I truly hope you recreate it in your kitchen too. To celebrate I am sharing this traditional British Pork Pie recipe. This traditional British Pork Pie recipe is a classic! It’s made with ‘Hot Water Crust Pastry’, filled with chopped, seasoned pork and a strong stock which sets into a savoury jelly. ![]()
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